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During the training period when I had just joined a company as a software engineer, we’d attend training in a room where the AC was turned to really low, and we’d find ourselves freezing most of the times.<\/p>\n
Then one day, a colleague brought methi laddus<\/em> that his mother had parcelled him from home. It was just so awesome (I have a fondness for bitter things, and among all things bitter, methi laddu<\/em> is probably the tastiest). When he didn’t turn up one day, was when I realised that on the days when I had a laddu in the morning, I wouldn’t feel as cold as the others. It was a startling realisation, and doubled my love for the laddus.<\/p>\n I tried making some to take long with me when I visited Kailash, but I guess I just chanced upon the wrong recipe, they were so soft that they ended up looking more like methi <\/em>paste. Now, in the middle of one of the coldest Bangalore winters in the last few years, I was inspired to try again. And oh what a delightful decision it was.<\/p>\n I searched for methi laddu recipes, and it was only halfway through a\u00a0recipe <\/a>on tarla dalal’s website,\u00a0that I realised that I was following a methi dana laddu, where one doesn’t grind the methi. It worried me a bit, but they turned out just fine, and I don’t think I’m going to bother grinding them the next time around either.<\/p>\n Time taken: 40-50 min \u2153 cup (50 gm) fenugreek (methi<\/em>) seeds, soaked overnight Dry roast the whole wheat flour until fragrant, and set aside.<\/p>\n Heat the ghee in a pan, add the methi<\/em> seeds and roast over low heat until golden brown.<\/p>\n Add the edible gum and roast until the spluttering stops.<\/p>\n Now add the almonds\/ nuts and the whole wheat flour.<\/p>\n Mix in the jaggery and turn off the heat\u00a0once it seems to have melted and blended. Add the spice powders.<\/p>\n Let it cool until it can be handled, and shape into laddoos<\/em>. It is best to do this while it is still quite warm.<\/p>\n Store in an airtight container. It is best eaten along with a glass of milk,<\/p>\n","protected":false},"excerpt":{"rendered":" During the training period when I had just joined a company as a software engineer, we’d attend training in a room where the AC was turned to really low, and we’d find ourselves freezing most of the times. Then one day, a colleague brought methi laddus that his mother had parcelled him from home. It … Continue reading Methi Dana Laddoo (Fenugreek Balls)<\/span>
\nMakes 12-15 laddus<\/em><\/p>\nIngredients<\/h3>\n
\n1\u00bd cup \u00a0whole wheat flour
\n\u00be cup ghee
\n\u00be cup jaggery, grated\/ powdered
\n\u2153 cup crushed almonds (can also mix in\u00a0chironji<\/em>, cashews, walnuts, raisins)
\n3 tbsp powdered edible gum (gond)
\n\u00bd tsp cardamom (elaichi<\/em>) powder
\n\u00bd tsp dried ginger (saunth<\/em>) powder
\na pinch of nutmeg powder<\/p>\nInstructions<\/h3>\n